“Jumbie-Fridays” was a tradition for my sister and brother-in-law after I shared this recipe with them several years ago. They loved it so much they made it on a weekly basis and often made it for company as well. I actually forgot about the recipe for a long time until they recently moved in with us for a short while and made it one night. I had forgotten how good it is!
The original recipe came from one of those little cookbooks in the checkout lane at the grocery store. I took the original recipe and switched it up a bit. I don’t like using condensed soups and this recipe called for condensed French Onion Soup. It also called for instant white rice, another ingredient I have chosen to stay away from. I prefer to use brown rice. So, with that in mind, I needed to adjust the recipe in a few different ways. I also added some additional veggies and flavoring to make it to our family’s tastes.
I know that what I made is not a traditional Jambalaya. But, what I like about this recipe is that it combines your vegetable, protein, and whole grains all in one delicious dish. It’s an easy dish to add, remove, and substitute depending on your personal preferences as well.
One Dish Chicken and Sausage Jambalaya
1 tbsp. olive oil
1 medium yellow onion, diced
1 lb. chicken breasts, cut up
1 pkg. spicy Italian sausage links (I used a natural chicken sausage I found at Target, but also have found several at Trader Joe’s and Costco as well that have all natural ingredients that we like.)
2 cloves garlic, minced
3 c. organic French onion soup (I used Pacific Organic French Onion Soup)
1-2 Tbsp. corn starch??
1/3 c. black bean salsa
1 c. uncooked brown rice (basmati or jasmine)
1 c. frozen peas
1 c. frozen corn
1 c. chopped carrots
salt/pepper to taste
In skillet, heat olive oil over medium high heat. Add onion and chicken and cook until chicken is no longer pink in middle. Add garlic and Italian sausage and cook for another 2-3 minutes until sausage is hot through. Add remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer 40-45 minutes until rice is tender. Keep an eye on it as it cooks to make sure it doesn’t get too dry. Add additional French onion soup if more moisture is needed.
Husband Rating: 8 out of 10
Food for Thought: Another thing you could consider adding to this recipe could be some shrimp. The recipe originally calls for it but it is not something we have around the house often so I just left it out. But, when I do have it around, it is usually the fully cooked kind so we simply thaw it and toss it in about 15 before serving to make sure they are hot.